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Gluten Free Roasted Carrots with Tahini Sauce
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5 from 1 vote

Roasted Carrots with Maple Tahini Sauce & Pumpkin Seeds

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Side Dish
Cuisine: American, Mediterranean
Servings: 4 servings
Calories: 159kcal
Author: Hallie Klecker

Ingredients

  • 2 pounds whole carrots including the leafy tops
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Maple Tahini Sauce for serving
  • ¼ cup toasted pumpkin seeds

Instructions

  • Preheat the oven to 400ºF. Line 2 large baking sheets with parchment paper.
  • Trim the carrot tops so only about 1 inch remains. Wash and peel the carrots. Toss in a large bowl with the olive oil, maple syrup, and a generous pinch of salt and pepper. Arrange in even layers on the baking sheets. Roast for 25-30 minutes, tossing once halfway through, or until just tender.
  • Arrange the carrots on a platter. Drizzle with desired amount of Maple Tahini Sauce, serving any remaining on the side. Top with the toasted pumpkin seeds and serve.

Notes

Nutrition facts information does not include the Maple Tahini Sauce. Click here for the nutrition facts for the sauce.

Nutrition

Calories: 159kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Sodium: 157mg | Potassium: 769mg | Fiber: 6g | Sugar: 13g | Vitamin A: 37890IU | Vitamin C: 13.4mg | Calcium: 80mg | Iron: 1mg